A spin on a classic scotch egg…
Here, a soft boiled egg is encased in a lightly spiced lamb kofta then bread crumbed & deep fried.
Served kebab style with garlic mayo & a pickled Guindilla chilli.

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lamb kofta scotch egg

Lamb Kofta

Instead of the sausage meat that you would normally find in a scotch egg, we’re using a lamb kofta.
Here, we take minced lamb shoulder & flavour it like you would a kofta. We’re talking chilli, garlic, cumin & a load of fresh herbs. Make sure to give it an marinade in the fridge overnight for maximum flavour!

When you buy the lamb, you can either buy a shoulder a mince it that way or ask your butcher for lamb mince with at least 20% fat. Any less & it tends to dry out.

The Garnish

To serve with the scotch egg, I’ve gone with a kebab shop style garlic mayo & a spicy pickled chilli. The pickled chillies can be brought from most supermarkets & my confit garlic mayo recipe can be found here.

Soft Boiling Eggs

The secret to a scotch egg with a runny yolk is soft boiling the eggs for six & a half minutes then placing them into a bowl of ice & water immediately. This is personal preference though, so if you’d prefer a hard boiled egg, cook them for a couple of minutes more.

If you’ve ever had trouble with peeling boiled eggs, I might know why.
Super fresh eggs tend to be harder to peel than slightly older ones. If you use eggs that are a couple days older, the shell should easily peel off. A splash of vinegar in the boiling water helps as well.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Lunch Recipes

Lamb Kofta Scotch Egg

A spin on a classic scotch egg…
Here, a soft boiled egg is encased in a lightly spiced lamb kofta then bread crumbed & deep fried. Served kebab style with garlic mayo & a pickled Guindilla chilli.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Lunch
Cuisine: Mediterranean, Middle Eastern
Servings: 5 People

Equipment

  • Deep Fat Fryer
  • Digital Food Probe

Ingredients

Kofta

  • 400 g Minced Lamb Shoulder
  • 4 Cloves Garlic Grated
  • 3 tbsp Fresh Mint Leaves
  • 3 tbsp Fresh Coriander Leaves
  • 1/2 tbsp Cumin Seeds Lightly Toasted
  • 2 tsp Maldon Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Chilli Flakes

Scotch Eggs

  • 8 Large Eggs 5 For Boiling, 3 For Pané
  • 100 g Panko Breadcrumbs
  • 50 g Plain Flour

To Serve

  • Guindilla Chillies To Serve
  • 1 Batch Confit Garlic Mayo

Instructions

  • To make the lamb kofta mix, first place the lamb mince into a large mixing bowl. Next, grate the onion on a box grater, discard the liquid that comes off then add the grated onion to the lamb mince.
  • Crush the cumin seeds in a pestle & mortar until fine then add to the lamb, along with the chilli flakes, smoked paprika, grated garlic, salt & pepper. Finally, finely slice the mint & coriander & add to the lamb.
  • Now, with your hands, mix the lamb until well mixed, roughly 5-10 minutes. Cook a small amount of the mix in a frying pan, check the seasoning, & adjust accordingly.
    Place the kofta mix into an airtight container & refrigerate overnight.
  • The next day, boil 5 of the eggs for 6 ½ minutes. Immediately place the cooked eggs into an ice bath & leave to cool completely.
  • To prepare the pané station, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs. Beat the eggs with a fork then season each bowl with salt & pepper.
  • Peel your eggs & place them onto a plate.
    Next, take the kofta mix out of the fridge & portion into 5 equally sized balls.
    Flatten each ball into a patty (roughly 5mm thick), place an egg into the middle & mould the lamb around it into a smooth ball.
  • To pané, first roll the balls in the flour then dip into the egg & roll in the breadcrumbs. Now, roll the balls back in the egg & then the breadcrumbs (double pané).
  • Preheat both an oven to 200°c & a deep fat fryer to 180°c.
  • Once preheated, fry the scotch eggs in the fryer until golden brown, roughly 5-8 minutes. You will have to do this in batches.
    Take the internal temperature of the scotch eggs with a food probe & if necessary, bake in the preheated oven until completely cooked (the lamb needs to be 75°c).
  • Once cooked, cut each scotch egg in half, season the yolks with Maldon salt & freshly cracked black pepper. Serve with the confit garlic mayo & a guindilla chilli.

Notes

Cooking In An Aga.

If you need to bake the scotch eggs after frying, cooking in the baking oven on the second runners from the bottom.
My confit garlic mayo recipe can be found here.
To cook the scotch eggs, you will need a deep fat fryer or a pan filled with enough vegetable oil to completely cover them.
After making the kofta mix, cook a small amount in a frying pan to check the seasoning.
If using pre minced lamb, make sure it has at least 20% fat – the kofta will dry out otherwise
The kofta mix is made the day before & refrigerated overnight. This gives the lamb chance to marinate.

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